I was skeptical when I first heard about molido candy. My idea of candy was always those imported sweets from the sari-sari store. But the first time my Lola made this molido, I love it.
Every time I make this sweet potato candy from Samar, Quezon, and Bicol regions, my friends always ask me to bring some for them. I'm sharing my recipe with you so you can try it for yourself.
My Ingredients
- 500g sweet potatoes (kamote), peeled and cubed
- 500g fresh grated coconut (niyog)
- 500g brown sugar or muscovado sugar (asukal na pula)
- 2 pcs pandan leaves (optional) - adds a pleasant aroma and subtle flavor
- 2-3 drops vanilla extract (optional) - enhances the overall sweetness
How I Make My Molido Candy
- First, I boil sweet potato (kamote) in a pot filled with water for about 15 to 20 minutes at medium-high heat. I drain and peel while still hot.
- I mash the hot kamote until completely smooth with no lumps. I add freshly grated coconut and mix well.
- In a heavy-bottomed pan over medium heat, I combine the muscovado sugar with 2 tablespoons of water. I allow it to melt and caramelize for about 5 to 7 minutes.
- I add the kamote-coconut mixture to the caramelized sugar. I stir continuously over medium-low heat until the mixture becomes thick, approximately 10 to 12 minutes.
- I transfer the mixture to a flat surface lined with wax paper. I allow it to cool slightly until comfortable to handle but still warm enough to shape, about 5 to 8 minutes.
- I roll the mixture to ½ inch thickness and cut into desired shapes. Alternatively, I form into small balls and flatten slightly. I let it cool completely at room temperature.
- I store in an airtight container lined with wax paper, placing paper between layers to prevent sticking. The molido will keep for up to a week at room temperature or two weeks when refrigerated.
- Enjoy your molido candy!
My Personal Tips
- I use purple sweet potatoes for a beautiful color variation.
- I stir in one direction only for better texture and consistency.
- I grease my knife with coconut oil for cleaner cuts and professional-looking pieces.
- I test doneness by dropping a small amount in cold water because it should form a soft ball that holds its shape.
- If my mixture is too soft, I continue cooking until it thickens properly.
- I ensure sweet potatoes were well-drained before mashing.
- If my mixture is too hard, the mixture was likely overcooked. Next time, I reduce cooking time or lower the heat. I can add 1 to 2 teaspoons of water while still warm to soften slightly.
- If I get a grainy texture, it means the sugar wasn't completely dissolved before adding other ingredients. I stir more thoroughly during the caramelization process and make sure to mash sweet potatoes thoroughly while still hot.
- If my candy isn't setting properly, it means insufficient cooking time, so I return to pan and cook longer. Too much moisture in coconut means I should use drier coconut or cook longer. Temperature too low during cooking means I should increase heat slightly.
- I keep it at room temperature for 2 to 3 days in an airtight container. Refrigerated, it stays fresh up to 1 week in an airtight container.
Related
Looking for other recipes like this? Try these:
My Molido (Sweet Potato Candy) Recipe
Molido is a traditional Filipino sweet potato candy made by combining mashed kamote with fresh coconut and caramelized muscovado sugar to create a rich, chewy confection.
Ingredients
Method
- First, I boil sweet potato (kamote) in a pot filled with water for about 15 to 20 minutes at medium-high heat. I drain and peel while still hot.
- I mash the hot kamote until completely smooth with no lumps. I add freshly grated coconut and mix well.
- In a heavy-bottomed pan over medium heat, I combine the muscovado sugar with 2 tablespoons of water. I allow it to melt and caramelize for about 5 to 7 minutes.
- I add the kamote-coconut mixture to the caramelized sugar. I stir continuously over medium-low heat until the mixture becomes thick, approximately 10 to 12 minutes.
- I transfer the mixture to a flat surface lined with wax paper. I allow it to cool slightly until comfortable to handle but still warm enough to shape, about 5 to 8 minutes.
- I roll the mixture to ½ inch thickness and cut into desired shapes. Alternatively, I form into small balls and flatten slightly. I let it cool completely at room temperature.
- I store in an airtight container lined with wax paper, placing paper between layers to prevent sticking. The molido will keep for up to a week at room temperature or two weeks when refrigerated.
- Enjoy your molido candy!
Notes
- I use purple sweet potatoes for a beautiful color variation.
- I stir in one direction only for better texture and consistency.
- I grease my knife with coconut oil for cleaner cuts and professional-looking pieces.
- I test doneness by dropping a small amount in cold water because it should form a soft ball that holds its shape.
- If my mixture is too soft, I continue cooking until it thickens properly.
- I ensure sweet potatoes were well-drained before mashing.
- If my mixture is too hard, the mixture was likely overcooked. Next time, I reduce cooking time or lower the heat. I can add 1 to 2 teaspoons of water while still warm to soften slightly.
- If I get a grainy texture, it means the sugar wasn't completely dissolved before adding other ingredients. I stir more thoroughly during the caramelization process and make sure to mash sweet potatoes thoroughly while still hot.
- If my candy isn't setting properly, it means insufficient cooking time, so I return to pan and cook longer. Too much moisture in coconut means I should use drier coconut or cook longer. Temperature too low during cooking means I should increase heat slightly.
- I keep it at room temperature for 2 to 3 days in an airtight container. Refrigerated, it stays fresh up to 1 week in an airtight container.
Tried this recipe?Let us know how it was!
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